2 tablespoons olive oil or butter
1 1/4 pounds zucchini, crookneck, or pattypan squash 1 large onion, chopped 1 bunch scallions, including half of the greens, chopped 2 tablespoons raw white rice 1/2 cup chopped parsely 6 cups basic vegetable stock or water 1 tablespoon curry powder salt and freshly milled pepper lemon juice Saute the onion and squash in oil over medium-high heat until they've begun to color, about 10 minutes, then add 1 tablespoon curry powder. Add the scallions, rice, and parsley. Add the vegetable stock and 1 1/2 teaspoons salt and bring to a boil. Lower the heat and simmer, partially covered, for 25 minutes. Let cool briefly, then puree. Taste for salt and season with pepper and add lemon juice to taste. Thin the soup if desired with coconut mil, rice, or almond milk and garnish with cilantro leaves and diced jalapeno. This recipe is from Vegetarian Cooking for Everyone by Deborah Madison. See relevant blog post here.
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This recipe is from Vegetarian Cooking for Everyone by Deborah Madison.
1 large or 2 medium eggplants, about 1 1/4 pounds 3 garlic cloves (which is a lot in my opinion) 1/4 cup tahini juice of 1 large lemon salt extra virgin olive oil chopped parsley Preheat oven to 425F. Slash the eggplant in several places so it won't explode. Put it in a pan and bake until it's soft to the point of collapsing, 30 -40 minutes. Peel the eggplant, then puree it in a blender or food processor with the garlic and tahini. Season with lemon juice and salt to taste. Mound the puree in a bowl and make a depression in the top with the back of a spoon. Pour olive oil into the hollow and sprinkle with parsley. See relevant blog post here. |
I am always striving to cook at home more. I desire to eat local to help save our planet but I am not perfect. I'm terrible at cooking meat, because I am a germaphobe for one reason among many.
So here are some of my favorite recipes. You can also find some great non-Austin blogs or resources that I use on this page. Archives
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